CN110158364A - 一种低定量涂布型食品包装原纸及其制备方法 - Google Patents
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Abstract
本发明公开了一种低定量涂布型食品包装原纸及其制备方法,首先将阳离子淀粉加入到PCC悬浮液中,混合均匀后将其糊化,形成部分交联的凝胶状物质,常温冷却后经分散处理得到淀粉包覆型PCC填料;然后将漂白硫酸盐针、阔叶浆混合打浆,加入淀粉包覆型PCC填料、湿强剂、施胶剂、助留剂,经调浓、除渣、筛选制成可上网抄造的浆料;浆料经长网纸机脱水成形、压榨后,对其进行前干燥;最后对纸页表面施胶,再进行后干燥,通过软压光、卷取制得。本发明无需使用昂贵的钛白粉作填料,生产成本低;填料与细小纤维的留着率高,减少了白水排放造成的环境污染;纸张均匀,全幅松紧一致,纸面平整细腻,表面强度、湿抗张强度高,满足水性涂布的质量要求。
Description
技术领域
本发明涉及造纸技术领域,具体涉及一种低定量涂布型食品包装原纸及其制备方法。
背景技术
食品包装纸是以纸浆或纸板为主要原料的包装制品,需要满足无毒,抗油、防水防潮,密封等要求,且符合食品包装安全要求的用于包装食品的纸。目前市场上的食品包装纸多为含氟防油纸,涂蜡纸及PE淋膜纸,但该类纸张使用的含氟类防油剂或表面涂覆的蜡及淋膜的塑料,是合成高分子聚合物,存在难降解、易迁移、不安全环保的缺点,不属于绿色化学、循环经济的发展范畴。
水性高分子涂布食品包装纸是一种以食品包装纸为原纸,水性油墨为涂料的涂布型食品包装纸。该纸种具有优良的防水防油性能,不含PFOA、PFOS和矿物油等风险物质,也不像淋膜纸及涂蜡纸那样不能直接回收再利用,符合清洁生产、健康、安全、环保的新发展理念。
低定量化是目前食品包装纸行业的发展趋势,在保证质量的情况下,降低原纸定量,不仅可以减少纤维原料用量、节约汽耗、提高生产效率,也帮助客户降低了涂布、印刷成本。
原纸作为低定量水性涂布纸的重要加工原料,其质量和性质对涂布过程和成品质量有决定性影响,原纸的大部分性质在涂布成品中还得以留存。
为适应当前形势,开发一种适应水性涂布要求的低定量食品包装原纸成为各造纸企业研究的热点。
发明内容
本发明提供一种低定量涂布型食品包装原纸及其制备方法,不仅保证了涂布顺利进行,同时还满足了后期的整饰和加工要求,确保原纸在加工时不会掉毛掉粉。
为达到上述目的,本发明采用如下技术方案:
一种低定量涂布型食品包装原纸的制备方法,包括以下步骤:
步骤一:将取代度为0.02-0.04的阳离子淀粉加入到PCC悬浮液中,混合均匀后将其在90℃下糊化,使淀粉发生膨胀,形成部分交联的凝胶状物质,常温冷却后经分散处理得到表面包覆有淀粉凝胶的改性PCC;
步骤二:将漂白硫酸盐针叶木浆和漂白硫酸盐阔叶木浆混合碎浆,经打浆后泵送至成浆池;加入表面包覆有淀粉凝胶的改性PCC,充分混合后泵送至配浆池;加入湿强剂,充分混合后泵送至抄造池;抄造池的浆料通过调浓后,加入施胶剂和助留剂,然后进行除渣、筛选,进入流浆箱;
步骤三:浆料经长网纸机脱水成形、压榨后,进入前干燥部进行烘干;
步骤四:纸页从前干燥部出纸后进行表面施胶,再经多组烘缸进行后干燥,最后通过软压光即制得低定量涂布型食品包装原纸。
进一步地,步骤一所述的阳离子淀粉用量为PCC质量的9%-12%,阳离子淀粉与PCC悬浮液混合物的糊化质量浓度为7%-10%。
进一步地,步骤一中PCC的平均粒径为2.4μm,表面包覆有淀粉凝胶的改性PCC的平均粒径为4.1-5.5μm。
进一步地,步骤二所述的漂白硫酸盐针叶木浆和漂白硫酸盐阔叶木浆的绝干质量比为(30%-40%:(60%-70%),打浆方式为短纤维粘状打浆,打浆质量浓度控制在4%-6%,打浆后所得浆料的打浆度为60-70°SR,湿重为1.5-2.5g。
进一步地,步骤二所述的表面包覆有淀粉凝胶的改性PCC加填量为8%-10%;所述的湿强剂为聚酰胺环氧氯丙烷,用量为浆料绝干质量的0.7%-0.9%;所述施胶剂为烷基烯酮二聚体,用量为浆料绝干质量的1.2%-1.5%;所述助留剂为阳离子聚丙烯酰胺,用量为浆料绝干质量的0.%2-0.3%。
进一步地,步骤三中浆料上网质量浓度为0.3%-0.4%,网速为300m/min,浆网速比为0.96-0.98。
进一步地,步骤三中前干燥部包括一个杨克式烘缸和两个托辊,当纸页进入杨克式烘缸时,托辊对其施加的压力为90-100kpa,杨克式烘缸温度100-110℃。
进一步地,步骤四中表秒施胶所采用的表面施胶剂选用阳离子淀粉,上胶量为1-2g/m2。
进一步地,步骤四所述的软压光压力为3.5-3.9bar,辊面温度为80-100℃。
一种低定量涂布型食品包装原纸,其定量为30-38g/m2,正面平滑度≥300s,反面平滑度50-70s,不透明度≥70%,紧度≥0.83g/cm3,灰份5-7%,纵向湿抗涨强度≥0.5kN/m,蜡棒强度≥18A,横向伸缩率≤2.0%,3-MCPD含量≤12μg/L,DCP含量≤2μg/L。
与现有技术相比,本发明具有以下有益的技术效果:
(1)区别于现有的食品包装原纸,本发明无需使用昂贵的钛白粉作填料,生产成本低;通过选用低取代度的阳离子淀粉与PCC悬浮液混合,以及在相对较高的浓度下糊化,淀粉的溶解率较低,使淀粉形成部分交联的软凝胶,由于淀粉软凝胶不溶于水,它紧紧覆盖于填料表面,形成淀粉包覆型PCC填料。淀粉包覆在PCC的表面,增大了PCC填料的粒径,提高了填料留着率;同时又避免了PCC填料和纸浆纤维的直接接触,而变成淀粉层与纸浆纤维的接触,形成氢键连接,增强了PCC和纤维之间的结合力,纸张强度性能特别是表面强度得到了显著提高,不仅保证了涂布顺利进行,同时还满足了后期的整饰和加工要求,确保原纸在加工时不会掉毛掉粉。
(2)加填量高,纸张平整性好,不易变形,在涂布过程中不会形成皱折,涂布效率高。
(3)阔叶浆比例高,且采用短纤维粘状打浆方式,将纤维高度分裂和细纤维化的同时,对纤维进行适当的切断作用,纤维长度短,不易引起絮聚,同时控制合适的上网浓度与浆网速比,使纸浆易在网上形成组织均匀的湿纸,成纸匀度好,定量、厚度、吸水性均匀一致,并有相当大的强度,以保证后续涂布、印刷过程中两边松紧一致,不起皱。
(4)纤维长度短,且通过扬克大烘缸的强干燥,植物纤维迅速发生变形,使得成纸横向伸缩率小,原纸在涂布过程或加工涂布成品时,尺寸安定性好,不会因水分变化而有太大的变化,印刷成品质量好,不会产生套印不准现象。
(5)初入烘缸的高温可使纸页在进入前干燥部时水分快速抽离,使湿强剂与纤维良好地结合,湿强剂熟化时间短,纸张湿强度高,纵向湿抗张强度达0.5kN/m以上,能抵抗高速涂布所带来的机械力。
使用本发明生产的低定量涂布型食品包装原纸,其定量为30-38g/m2,正面平滑度≥300s,反面平滑度50-70s,不透明度≥70%,紧度≥0.83g/cm3,灰份5-7%,纵向湿抗涨强度≥0.5kN/m,蜡棒强度≥18A,横向伸缩率≤2.0%,3-MCPD含量≤12μg/L,DCP含量≤2μg/L,符合德国BfR的认证标准。
具体实施方式
下面对本发明的实施方式做进一步详细描述:
一种低定量涂布型食品包装原纸的制备方法,包括以下步骤:
步骤一,将取代度为0.02-0.04的阳离子淀粉加入到PCC悬浮液中,混合均匀后将其在90℃下糊化,使淀粉发生膨胀,形成部分交联的凝胶状物质,常温冷却后经分散处理得到表面包覆有淀粉凝胶的改性PCC。
阳离子淀粉用量为PCC的质量9-12%,阳离子淀粉与PCC悬浮液混合物的糊化浓度为7-10%;PCC的平均粒径为2.4μm,淀粉包覆改性后PCC的平均粒径达4.1-5.5μm。
步骤二,将漂白硫酸盐针、阔叶浆混合碎浆,经打浆后泵送至成浆池;加入淀粉包覆型PCC填料,充分混合后泵送至配浆池;加入湿强剂,充分混合后泵送至抄造池;抄造池的浆料通过调浓后,加入施胶剂和助留剂,然后进行除渣、筛选,进入流浆箱。
漂白硫酸盐针、阔叶浆绝干质量比为30-40%:60-70%,打浆方式为短纤维粘状打浆,打浆浓度控制在4-6%,浆度60-70°SR,湿重1.5-2.5g;淀粉包覆型PCC填料加填量为8-10%;湿强剂为聚酰胺环氧氯丙烷,用量为浆料绝干质量的0.7-0.9%;施胶剂为烷基烯酮二聚体,用量为浆料绝干质量的1.2-1.5%;助留剂为阳离子聚丙烯酰胺,用量为浆料绝干质量的0.2-0.3%。
步骤三,浆料经长网纸机脱水成形、压榨后,进入前干燥部,通过一扬克大烘缸附加两托辊进行烘干。
浆料上网浓度为0.3-0.4%,网速为300m/min,浆网速比为0.96-0.98;纸页进入扬克大烘缸时,托辊对其施加90-100kpa的压力,烘缸温度100-110℃。
步骤四,纸页从前干燥部出纸后进行表面施胶,再经多组烘缸进行后干燥,最后通过软压光、卷取制得低定量涂布型食品包装原纸。
表面施胶剂选用阳离子淀粉,上胶量为1-2g/m2;软压光压力为3.5-3.9bar,辊面温度为80-100℃。
本发明所制备的低定量涂布型食品包装原纸,其定量为30-38g/m2,正面平滑度≥300s,反面平滑度50-70s,不透明度≥70%,紧度≥0.83g/cm3,灰份5-7%,纵向湿抗涨强度≥0.5kN/m,蜡棒强度≥18A,横向伸缩率≤2.0%,3-MCPD含量≤12μg/L,DCP含量≤2μg/L,符合德国BfR的认证标准。
下面结合实施例对本发明做进一步详细描述:
实施例1
步骤一,将取代度为0.03的阳离子淀粉加入到PCC悬浮液中,混合均匀后将其在90℃下糊化,使淀粉发生膨胀,形成部分交联的凝胶状物质,常温冷却后经分散处理得到表面包覆有淀粉凝胶的改性PCC。所用阳离子淀粉的用量为PCC的质量9%,阳离子淀粉与PCC悬浮液混合物的糊化浓度为7%;PCC的平均粒径为2.4μm,淀粉包覆改性后PCC的平均粒径为4.1μm。
步骤二,将绝干质量比30%的漂白硫酸盐针叶浆、70%的漂白硫酸盐阔叶浆混合碎浆,碎好后经双盘磨进行打浆,打浆方式为短纤维粘状打浆,打浆浓度4%,浆度60°SR,湿重2.5g,浆打好后泵送至成浆池;加入淀粉包覆型PCC填料,加填量为9%,充分混合后泵送至配浆池;加入0.7%(对绝干浆质量)的聚酰胺环氧氯丙烷,充分混合后泵送至抄造池;浆料经调浓后,加入1.5%(对绝干浆质量)的烷基烯酮二聚体与0.3%(对绝干浆质量)的阳离子聚丙烯酰胺,然后进行除渣、筛选,进入流浆箱。
步骤三,浆料以0.4%的上网浓度、300m/min的车速、0.96的浆网速比上网抄造,经脱水成形、压榨后,通过一扬克大烘缸附加两托辊对其进行前干燥,拖辊加压90kpa,烘缸温度110℃。
步骤四,纸页从前干燥部出纸,用阳离子淀粉对其表面施胶,上胶量为1g/m2;经多组烘缸进行后干燥,再进行软压光,其中软压光压力3.9bar,辊面温度100℃;卷取制得低定量涂布型食品包装原纸。
采用上述方法制得的低定量涂布型食品包装原纸,定量为38g/m2,正面平滑度≥300s,反面平滑度50-70s,不透明度≥70%,紧度≥0.83g/cm3,灰份6.3%,纵向湿抗涨强度≥0.5kN/m,蜡棒强度≥18A,横向伸缩率≤2.0%,3-MCPD含量≤12μg/L,DCP含量≤2μg/L,符合德国BfR的认证标准。
实施例2
步骤一,将取代度为0.04的阳离子淀粉加入到PCC悬浮液中,混合均匀后将其在90℃下糊化,使淀粉发生膨胀,形成部分交联的凝胶状物质,常温冷却后经分散处理得到表面包覆有淀粉凝胶的改性PCC。所用阳离子淀粉的用量为PCC的质量9%,阳离子淀粉与PCC悬浮液混合物的糊化浓度为10%;PCC的平均粒径为2.4μm,淀粉包覆改性后PCC的平均粒径为4.5μm。
步骤二,将绝干质量比35%的漂白硫酸盐针叶浆、65%的漂白硫酸盐阔叶浆混合碎浆,碎好后经双盘磨进行打浆,打浆方式为短纤维粘状打浆,打浆浓度5%,浆度65°SR,湿重2.0g,浆打好后泵送至成浆池;加入淀粉包覆型PCC填料,加填量为10%,充分混合后泵送至配浆池;加入0.7%(对绝干浆质量)的聚酰胺环氧氯丙烷,充分混合后泵送至抄造池;浆料经调浓后,加入1.3%(对绝干浆质量)的烷基烯酮二聚体与0.3%(对绝干浆质量)的阳离子聚丙烯酰胺,然后进行除渣、筛选,进入流浆箱。
步骤三,浆料以0.33%的上网浓度、300m/min的车速、0.96的浆网速比上网抄造,经脱水成形、压榨后,通过一扬克大烘缸附加两托辊对其进行前干燥,拖辊加压95kpa,烘缸温度105℃。
步骤四,纸页从前干燥部出纸,用阳离子淀粉对其表面施胶,上胶量为1.5g/m2;经多组烘缸进行后干燥,再进行软压光,其中软压光压力3.7bar,辊面温度90℃;卷取制得低定量涂布型食品包装原纸。
采用上述方法制得的低定量涂布型食品包装原纸,定量为35g/m2,正面平滑度≥300s,反面平滑度50-70s,不透明度≥70%,紧度≥0.83g/cm3,灰份6.4%,纵向湿抗涨强度≥0.5kN/m,蜡棒强度≥18A,横向伸缩率≤2.0%,3-MCPD含量≤12μg/L,DCP含量≤2μg/L,符合德国BfR的认证标准。
实施例3
步骤一,将取代度为0.02的阳离子淀粉加入到PCC悬浮液中,混合均匀后将其在90℃下糊化,使淀粉发生膨胀,形成部分交联的凝胶状物质,常温冷却后经分散处理得到表面包覆有淀粉凝胶的改性PCC。所用阳离子淀粉的用量为PCC的质量11%,阳离子淀粉与PCC悬浮液混合物的糊化浓度为10%;PCC的平均粒径为2.4μm,淀粉包覆改性后PCC的平均粒径为5.5μm。
步骤二,将绝干质量比40%的漂白硫酸盐针叶浆、60%的漂白硫酸盐阔叶浆混合碎浆,碎好后经双盘磨进行打浆,打浆方式为短纤维粘状打浆,打浆浓度6%,浆度70°SR,湿重1.5g,浆打好后泵送至成浆池;加入淀粉包覆型PCC填料,加填量为8%,充分混合后泵送至配浆池;加入0.8%(对绝干浆质量)的聚酰胺环氧氯丙烷,充分混合后泵送至抄造池;浆料经调浓后,加入1.2%(对绝干浆质量)的烷基烯酮二聚体与0.2%(对绝干浆质量)的阳离子聚丙烯酰胺,然后进行除渣、筛选,进入流浆箱。
步骤三,浆料以0.3%的上网浓度、300m/min的车速、0.98的浆网速比上网抄造,经脱水成形、压榨后,通过一扬克大烘缸附加两托辊对其进行前干燥,拖辊加压95kpa,烘缸温度100℃。
步骤四,纸页从前干燥部出纸,用阳离子淀粉对其表面施胶,上胶量为2g/m2;经多组烘缸进行后干燥,再进行软压光,其中软压光压力3.5bar,辊面温度80℃;卷取制得低定量涂布型食品包装原纸。
采用上述方法制得的低定量涂布型食品包装原纸,定量为30g/m2,正面平滑度≥300s,反面平滑度50-70s,不透明度≥70%,紧度≥0.83g/cm3,灰份5.9%,纵向湿抗涨强度≥0.5kN/m,蜡棒强度≥18A,横向伸缩率≤2.0%,3-MCPD含量≤12μg/L,DCP含量≤2μg/L,符合德国BfR的认证标准。
实施例4
步骤一,将取代度为0.04的阳离子淀粉加入到PCC悬浮液中,混合均匀后将其在90℃下糊化,使淀粉发生膨胀,形成部分交联的凝胶状物质,常温冷却后经分散处理得到表面包覆有淀粉凝胶的改性PCC。所用阳离子淀粉的用量为PCC的质量12%,阳离子淀粉与PCC悬浮液混合物的糊化浓度为9%;PCC的平均粒径为2.4μm,淀粉包覆改性后PCC的平均粒径为5.3μm。
步骤二,将绝干质量比40%的漂白硫酸盐针叶浆、60%的漂白硫酸盐阔叶浆混合碎浆,碎好后经双盘磨进行打浆,打浆方式为短纤维粘状打浆,打浆浓度6%,浆度68°SR,湿重1.8g,浆打好后泵送至成浆池;加入淀粉包覆型PCC填料,加填量为8%,充分混合后泵送至配浆池;加入0.9%(对绝干浆质量)的聚酰胺环氧氯丙烷,充分混合后泵送至抄造池;浆料经调浓后,加入1.2%(对绝干浆质量)的烷基烯酮二聚体与0.22%(对绝干浆质量)的阳离子聚丙烯酰胺,然后进行除渣、筛选,进入流浆箱。
步骤三,浆料以0.3%的上网浓度、300m/min的车速、0.97的浆网速比上网抄造,经脱水成形、压榨后,通过一扬克大烘缸附加两托辊对其进行前干燥,拖辊加压100kpa,烘缸温度100℃。
步骤四,纸页从前干燥部出纸,用阳离子淀粉对其表面施胶,上胶量为2g/m2;经多组烘缸进行后干燥,再进行软压光,其中软压光压力3.5bar,辊面温度80℃;卷取制得低定量涂布型食品包装原纸。
采用上述方法制得的低定量涂布型食品包装原纸,定量为32g/m2,正面平滑度≥300s,反面平滑度50-70s,不透明度≥70%,紧度≥0.83g/cm3,灰份6.0%,纵向湿抗涨强度≥0.5kN/m,蜡棒强度≥18A,横向伸缩率≤2.0%,3-MCPD含量≤12μg/L,DCP含量≤2μg/L,符合德国BfR的认证标准。
另外,本领域技术人员还可以在本发明权利要求公开的范围和精神内做其它形式和细节上的各种修改、添加和替换,这些均应包含在本发明所要求的保护范围之内。
Claims (10)
1.一种低定量涂布型食品包装原纸的制备方法,其特征在于,包括以下步骤:
步骤一:将取代度为0.02-0.04的阳离子淀粉加入到PCC悬浮液中,混合均匀后将其在90℃下糊化,使淀粉发生膨胀,形成部分交联的凝胶状物质,常温冷却后经分散处理得到表面包覆有淀粉凝胶的改性PCC;
步骤二:将漂白硫酸盐针叶木浆和漂白硫酸盐阔叶木浆混合碎浆,经打浆后泵送至成浆池;加入表面包覆有淀粉凝胶的改性PCC,充分混合后泵送至配浆池;加入湿强剂,充分混合后泵送至抄造池;抄造池的浆料通过调浓后,加入施胶剂和助留剂,然后进行除渣、筛选,进入流浆箱;
步骤三:浆料经长网纸机脱水成形、压榨后,进入前干燥部进行烘干;
步骤四:纸页从前干燥部出纸后进行表面施胶,再经多组烘缸进行后干燥,最后通过软压光即制得低定量涂布型食品包装原纸。
2.根据权利要求1所述的一种低定量涂布型食品包装原纸的制备方法,其特征在于,步骤一所述的阳离子淀粉用量为PCC质量的9%-12%,阳离子淀粉与PCC悬浮液混合物的糊化质量浓度为7%-10%。
3.根据权利要求1所述的一种低定量涂布型食品包装原纸的制备方法,其特征在于,步骤一中PCC的平均粒径为2.4μm,表面包覆有淀粉凝胶的改性PCC的平均粒径为4.1-5.5μm。
4.根据权利要求1所述的一种低定量涂布型食品包装原纸的制备方法,其特征在于,步骤二所述的漂白硫酸盐针叶木浆和漂白硫酸盐阔叶木浆的绝干质量比为(30%-40%:(60%-70%),打浆方式为短纤维粘状打浆,打浆质量浓度控制在4%-6%,打浆后所得浆料的打浆度为60-70°SR,湿重为1.5-2.5g。
5.根据权利要求1所述的一种低定量涂布型食品包装原纸的制备方法,其特征在于,步骤二所述的表面包覆有淀粉凝胶的改性PCC加填量为8%-10%;所述的湿强剂为聚酰胺环氧氯丙烷,用量为浆料绝干质量的0.7%-0.9%;所述施胶剂为烷基烯酮二聚体,用量为浆料绝干质量的1.2%-1.5%;所述助留剂为阳离子聚丙烯酰胺,用量为浆料绝干质量的0.%2-0.3%。
6.根据权利要求1所述的一种低定量涂布型食品包装原纸的制备方法,其特征在于,步骤三中浆料上网质量浓度为0.3%-0.4%,网速为300m/min,浆网速比为0.96-0.98。
7.根据权利要求1所述的一种低定量涂布型食品包装原纸的制备方法,其特征在于,步骤三中前干燥部包括一个杨克式烘缸和两个托辊,当纸页进入杨克式烘缸时,托辊对其施加的压力为90-100kpa,杨克式烘缸温度100-110℃。
8.根据权利要求1所述的一种低定量涂布型食品包装原纸的制备方法,其特征在于,步骤四中表秒施胶所采用的表面施胶剂选用阳离子淀粉,上胶量为1-2g/m2。
9.根据权利要求1所述的一种低定量涂布型食品包装原纸的制备方法,其特征在于,步骤四所述的软压光压力为3.5-3.9bar,辊面温度为80-100℃。
10.一种低定量涂布型食品包装原纸,采用权利要求1-9任一项所述的一种低定量涂布型食品包装原纸的制备方法制备得到,其特征在于,低定量涂布型食品包装原纸定量为30-38g/m2,正面平滑度≥300s,反面平滑度50-70s,不透明度≥70%,紧度≥0.83g/cm3,灰份5-7%,纵向湿抗涨强度≥0.5kN/m,蜡棒强度≥18A,横向伸缩率≤2.0%,3-MCPD含量≤12μg/L,DCP含量≤2μg/L。
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EP4234811A1 (en) * | 2022-02-28 | 2023-08-30 | Billerud Aktiebolag (publ) | Method of producing an impregnated paper |
AT526659A4 (de) * | 2023-04-06 | 2024-06-15 | Mondi Ag | Verfahren zur Herstellung eines Rohpapiers |
AT526659B1 (de) * | 2023-04-06 | 2024-06-15 | Mondi Ag | Verfahren zur Herstellung eines Rohpapiers |
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